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Old 12-11-2007, 05:05 PM   #1
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Default Recommend a Stout recipe

Looking to brew a stout this weekend and am open to suggestions. I'm looking for a plain 'ol pub style dry stout...nothing fancy...just something that's relatively simple and tastes good.

Thanks in advance for any suggestions,
Matt

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Old 12-11-2007, 05:10 PM   #2
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This one's really good

http://www.tomandteri.com/brewery/bob_recipes.htm#rec26

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Old 12-11-2007, 05:11 PM   #3
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3# Plain Dark Dry Extract
3# Dark Malt Liquid Extract
.25# Roast Barley for steeping
.25# Crystal #60 for steeping
.25# Chocolate malt for steeping
3 cups quick oats for steeping

2.00 Oz Fuggles for 60 minutes
1.00 Oz Fuggles for 15 minutes

Gravity = 1.056
IBU = 21.5
Color = 30.7

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Old 12-11-2007, 05:47 PM   #4
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The one in my drop down list is excellent.

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Old 12-11-2007, 07:12 PM   #5
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Here is the one I have kegged now...I think it's really nice. I consider it my starting point and will make tweaks to it from time to time.

5.00 lb Light Dry Extract (17.5 SRM)
1.00 lb Flaked Oat
0.50 lb Roasted Barley (300.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
1.5 oz Goldings, East Kent [5.00 %] (60 min)

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Old 12-11-2007, 07:19 PM   #6
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I have been looking for a good obsidian stout clone if you can find one I would give that a go

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Old 12-11-2007, 07:21 PM   #7
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Everyone who has tried this has loved it.....even my wife who does not like beer much...my efficiency was low as i had a course crush so adjust accordingly...

In Bloom Irish Session Stout
Style: Dry Stout (Irish)
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.41 gal Boil Time: 60 min
Actual Efficiency: 55 %
Taste Rating (50 possible points): 42.0

Ingredients Amount Item Type % or IBU

8.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.84 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 19.53 %
1.50 lb Roasted Barley (300.0 SRM) Grain 11.72 %
1.00 oz Northern Brewer [8.50 %] (70 min) Hops 29.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc

Measured Original Gravity: 1.046 SG
Estimated Color: 33.7 SRM (
Bitterness: 29.9 IBU
Actual Alcohol by Volume: 4.95 %
Actual Calories: 201 cal/pint

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Old 12-12-2007, 11:35 AM   #8
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Dry stout? Probably the simplest extract/specialty grain recipe I've got in my book.

5 lbs. Dark DME
1 lb. roasted barley

3 oz. Willamette pellets @ 4%AA - 60

Bring 2.5 gallons to boil in main kettle. In another smaller kettle, add roasted barley to 1/2 gallon cold water and bring to "damn near"* boil. Strain this liquor to main kettle. When this 3 gallons comes to the boil, remove from burner. Add DME. Return to heat, stirring constantly. Return to boil. Boil 60 minutes with full hops charge. At 45 mins, add kettle clarifier, if any (I use Whirlfloc and Yeastex for nutrient). Cool using your normal method, and pitch a nice, clean ale yeast.

My brews of this stout usually ferment to completion within three or four days, after which I immediately rack to a secondary for seven days, just to stabilize flavor. Package however you like.

I don't use flaked barley because: A.) it needs to be mashed and this is an extract beer; and B.) I don't have problems with head retention. When I add flaked oats, I call it something else; a dry stout is different from an oatmeal stout.

Try it; if you find it a bit thin, a half-pound of Belgian Biscuit might help mouthfeel.

Have fun!

* This is a technical term. I don't bother with a thermometer to judge this; I just wait for that glassy look water gets when it's really close to boiling, but not quite there. I learned this while studying historical brewing techniques to judge when mash liquor was at a good mashing temperature, and it's not as hard as it sounds.

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Old 12-12-2007, 11:46 AM   #9
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The one in my signature is very simple and quite tasty:http://homebrewtalk.com/showthread.php?t=41072. A few people on the board have also brewed it and enjoyed it.

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Old 12-12-2007, 01:34 PM   #10
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Quote:
Originally Posted by Ó Flannagáin
The one in my signature is very simple and quite tasty:http://homebrewtalk.com/showthread.php?t=41072. A few people on the board have also brewed it and enjoyed it.
I can vouch for this. It's a keeper.
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